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Creole Jambalaya

1 Tbsp. shortening
2 Tbsp. flour
1 lb. pure pork sausage, smoked or loose uncased sausage
1/2 cup bell pepper, chopped
3 cups raw Shrimp, peeled, deveined, chopped
5 cups tomatoes, diced & peeled
2 1/2 cups water
1 large onion, chopped
1 clove garlic, chopped
2 Tbsp. parsley, chopped
2 Tbsp. Worcestershire sauce
1/4 tsp. red pepper
2 cups raw rice
1 1/4 tsp. salt
1/2 tsp. thyme


Melt shortening in large heavy Dutch oven, add flour and stir until blended, then add sausage (cut into bite size pieces) and bell pepper. Cook 5 minutes. Add Shrimp, tomatoes, water, onions, garlic and parsley. Bring to a boil, add rice and stir in Worcestershire sauce, salt, thyme and red pepper. Cover and simmer for 30 minutes or until rice is tender. Stir occasionally. Sprinkle with parsley. Does not freeze well.


Serves 8


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